Mango Stir-Fry with Peanut Sauce (Gluten-Free)

Destiny Stone

I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

This Mango stir-fry is very easy to make and can be put together for a quick meal during the week.It is also corn-free, dairy-free, egg-free and sugar-free with an option for vegetarians or vegans. As always, the variations are up to you. If you are like me, you will experiment using different ingredients each time, to come up with creative variations.

Mango Stir-Fry with Peanut Sauce (Gluten-Free)Serves: 2 hungry people

Sauce Ingredients:

½ cup peanut butter

⅓ cup water

¼ cup gluten-free soy sauce

2 Tablespoons fresh squeezed lime juice

2 cloves garlic, minced

2 Tablespoons rice vinegar

Chili flakes to taste

Stir Fry Ingredients:

1 cup rice

2 Tablespoons oil

1 large chicken breast or tofu cut into 1" strips

1 large carrot julienned

1 cup string beans

½ head broccoli chopped

1 large zucchini, sliced

½ cup mushrooms, chopped

2 mangoes peeled, seeded and cubed

To Make:

Combine all sauce ingredients in small sauce pan over low heat.

While sauce is warming up, begin preparing rice according to package directions.

In a wok or large pan, add oil and fry meat over medium heat until no longer pink.